Salami (sausage) - great delicacy. However, this dish purchased in the store may not be natural in composition and tasteless. We offer several cooking methods at home.
What is better to use as a shell?
Traditionally, esophaguses, intestines and bladders are used as membranes. These products can be purchased at the store in two forms: dried or canned. The way they are cooked is different.
To prepare sausages, the dried casing of the desired size must be cut off and put in cold water. It should become completely soft. This is the main indicator of its readiness for use.
The canned shell must be soaked in cold water for several hours before use. Thanks to this, excess salt will leave and the characteristic smell will disappear.
But the best option is to buy raw semi-finished products from a familiar butcher in the market and independently prepare them for future use.
The final version, salami sausage, depends on how correctly this process is organized. Reviews housewives contain a number of recommendations and rules.
Let us dwell on them in more detail.
How to prepare a shell for use?
You need to purchase only a very fresh semi-finished product. Because it will deteriorate without proper treatment in a few hours.
Intestines free from mesentery and fat, divide them into parts. Take each cut in the middle and quickly squeeze out the contents. Then squeeze them several times and wash thoroughly with warm water. Using a long round stick, turn the gut out. Soak the processed foods for one hour in warm water so that they get wet. Then we begin to scrub them carefully, washing off the constantly forming mucus.
Sprinkle clean intestines with salt and rub thoroughly with your hands. If there is a characteristic odor, it is recommended to rinse the cake mix in water with the addition of vinegar. Such intestines can be stored in cold water (about 10 ° C) or tied in bundles in a cold dressing room.
For preservation, the semi-finished product is prepared in the same way as described above. But they must be very salted in brine and left in the cold. If the semi-finished product freezes, then there is nothing wrong with that. It can be thawed in warm water. Before use, the canned semi-finished product is soaked for three hours in warm water and cooled.
Homemade Salami Sausage it turns out very tasty from the bladder and esophagus. The semi-finished meat product is slightly cut, turned out, cleaned and washed several times. Then gently rub with salt and rinse thoroughly.
The most important thing in the preparation process is not to damage the surface of the shell.
What seasonings can I use when cooking salami sausages at home?
The most popular spices of the hostesses are lavrushka, pepper of different colors, cloves, and the fragrant fruits are garlic, onions, horseradish, paprika, dill and parsley.
Salami (sausage) it will be very tasty and fragrant if you add coriander, chili pepper, marjoram, thyme and nutmeg to the minced meat. Before use, you need to knead them in a mortar.
Salami Sausage: Composition
For the preparation of semi-finished products any meat is used (pork, beef, lamb, poultry), their various combination and fat. In order for the dish to turn out tasty and aromatic, patience is needed.
First, we clean the meat from solid parts, fat, films and tendons. We cut it into large pieces of two hundred grams and rub it with salt (about 3% by weight is necessary). Leave for two days in the refrigerator.
Next, we pass the semi-finished product through a meat grinder, add spices, onions and garlic. If several types of meat are used, then we mix each separately, and then combine. It is recommended not to crank the bacon, but to cut into large pieces (from 3 to 7 mm, depending on the type of sausage). All ingredients are thoroughly mixed into a uniform forcemeat. But you need to act very carefully so that the fat does not lose its shape. To stabilize the stuffing, you can add a little flour or starch. Then fill them with shells and drag.
How to cook fried salami sausage at home?
Making this dish is easy. Fried salami (sausage) will be very tasty if you do not pass the meat through a meat grinder and cut it into slices of seven millimeters. The remaining steps completely coincide with those described above.
Sausages for frying can be different in diameter. After forming, it is recommended to tie them and hang them for several hours for precipitation. It is imperative to make several punctures in the shell.
There are several ways to cook such sausages. They can be put on the grill or fry in a pan from different sides, and then bring to readiness in the oven. Serve hot with vegetables and herbs.
How to cook boiled salami sausage at home?
For this dish, you must properly prepare the stuffing. Turn salty and aged for two days meat several times through a small meat grinder, together with bacon and seasonings. Stuffing should turn out homogeneous, without lumps. Subject to these rules, you will get a very tasty salami sausage. Photo shows what consistency should be obtained.
After stuffing the sausages with minced meat, tie them in the form of a ring and hang them in a cold room for precipitation. It is recommended to fry the semi-finished product in smoke for two hours. In this case, the dish will acquire an unforgettable aroma and original taste. Next, cook medium-sized sausages at a temperature of 80 degrees for about an hour, large - at least two. It is recommended to fry them again in smoke for an hour. Such a dish is perishable; it can be stored for no more than three days.
How to cook half-smoked salami sausage at home?
This dish, if cooked properly, can be stored for one and a half months. Salami sausage recipe at home very similar to the fried version. But it is necessary to fill them more densely, chop the shell and send for precipitation for five hours.
Next is salami (sausage) should be smoked in hot smoke (at least 80 degrees) for an hour, then cook for the same amount of time and smoked again at a temperature of 40 ° C. Next, the loaves should be dried in a dry and cold place for a week. Tasty and aromatic dish is ready.
How to cook raw smoked salami sausage at home?
This species is the record holder for shelf life (up to four months), subject to all cooking rules. Raw smoked salami sausage at home done for a long time.
For cooking, you will need three and a half kilograms of meat of adult pigs and seven-year-old bulls, which is taken from the scapular and back parts of the carcass. To clear it of veins and tendons, cut into large pieces, salt and leave for a week in the refrigerator. Pass the meat through a meat grinder. The diameter of the holes should be at least 4 mm. In the prepared stuffing, put spices, a little flour, half a glass of sugar and thirty grams of sodium nitrite solution. Add the bacon cubes (about three kilograms) and mix gently.
Stuff the sausages with minced meat very tightly, chop the casing and leave them to settle for a week in a cold place. After that, the loaves can be smoked for about three days in a cold way with dry smoke.
Hang sausages for a month to dry in a clean, dark and ventilated area. The temperature should be no more than ten degrees. On the surface of sausages, the appearance of a white dry coating is characteristic. The moisture in the final product should not exceed thirty percent. Otherwise, it may deteriorate.
Salami sausage - a great option for cooking meat dishes. Each housewife can choose a recipe on her own, complementing it with a combination of a variety of seasonings and cooking methods.